Can I make the Tomato Salad Tel Aviv in advance and store it?

Tomato Salad Tel Aviv is best served fresh, but you can make it in advance and store it in the refrigerator. Add the dressing just before serving to prevent the salad from becoming watery.

What can I serve with the Tomato Salad Tel Aviv?

Tomato Salad Tel Aviv is a perfect side dish with grilled meat, fish, falafel, or hummus. It can also be served with flatbread or pita.

Tomato Salad Tel Aviv

Name: Tomato Salad Tel Aviv
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 3 eggs; 0.5 bunch of spring onions; 3 sprigs of oregano; 0.5 green chili pepper; 1 container of pea shoots; 0.5 red onion; 10 black olives; 1 bunch of radishes; 6 large tomatoes; 4 Coeur de Boeuf tomatoes; 20 yellow and red cherry tomatoes; 10 tiger tomatoes; 150 g burrata or mozzarella; 100 g feta; 1 bunch of (young) basil; 3 sprigs of thyme; juice of 1 lemon; olive oil; black pepper and fleur de sel

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15min

•

Easy

Do you want to try making Tomato Salad Tel Aviv yourself? Discover the full recipe here!

Ingredients

What do you need?

Quantity: 4P

3 eggs
0.5 bunch of spring onions
3 sprigs of oregano
0.5 green chili pepper
1 container of pea shoots
0.5 red onion
10 black olives
1 bunch of radishes
6 large tomatoes
4 Coeur de Boeuf tomatoes
20 yellow and red cherry tomatoes
10 tiger tomatoes
150 g burrata or mozzarella
100 g feta
1 bunch of (young) basil
3 sprigs of thyme
juice of 1 lemon
olive oil
black pepper and fleur de sel

Preparation method

How do you make this?

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Boil the eggs hard for about 10 minutes. Peel them and let them cool. Remove the egg yolks and use the egg whites for another dish.

Finely chop the spring onions and the leaves of the oregano. Slice the chili pepper into rings. Remove the roots from the pea shoots. Peel the red onion and cut it into fine strips. Pit the black olives and chop them. Slice the radishes into thin slices.

Make a cross-shaped incision in the large tomatoes and put them in boiling water for 10 seconds. Remove the tomatoes from the water and immediately cool them in cold water. Peel the tomatoes and cut them into 8 wedges. Slice the Coeur de Boeuf tomatoes thinly, cut the cherry tomatoes in half, and cut the tiger tomatoes into 4 wedges.

Mix the tomatoes with the egg yolks, spring onions, oregano, chili pepper, pea shoots, red onion, olives, and radishes. Tear the burrata into pieces and crumble the feta over the salad. Finish with basil leaves, some fresh thyme leaves, lemon juice, olive oil, black pepper, and fleur de sel.